Vegetables Recipes - Tomato Rice with Basil

Ingredients

• 1 red (bell) pepper, quartered

• 1 yellow (bell) pepper, quartered

• Olive oil

• 1 small onion, finely chopped

• 450 g/1 lb ripe tomatoes, skinned, seeded and chopped

• 225 g/8 oz/1 cup arborio or other risotto rice

• 900 ml/3 3/4 cups vegetable stock

• 1 small onion, finely chopped

• 225 g/8 oz/1 cup arborio or other risotto rice

• 6 basil leaves, chopped

• 60 ml/4 tbsp freshly grated Parmesan cheese

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Method:

1. Lay the peppers, shiny side up, in a roasting tin (pan), lined with foil.

2. Drizzle with olive oil and bake at 180°C/350°F/gas mark 4 for about 12 minutes until softening. Cool slightly then peel off the outer skins.

3. Heat 60 ml/4 tbsp olive oil in a flameproof casserole (Dutch oven). Add the onion and fry (sauté) for 2 minutes.

4. Stir in the tomatoes and rice and cook for 1 minute. Add 250 ml/8 fl oz/1 cup of the stock.

5. Bring to the boil and simmer until it is absorbed. Add more stock and continue until the rice is just tender (about 15 minutes).

6. Stir in the basil leaves, pile on to a serving dish and lay the roasted peppers on lop. Serve with the Parmesan cheese.